Tim Hortons Fruit Explosion Muffins Recipes

FRUIT EXPLOSION MUFFINS (TIM HORTON'S COPYCAT)

Fruit Explosion Muffins (Tim Horton's Copycat) image

These Fruit Explosion Muffins are loaded with strawberries and blueberries (or any berries you want!) and have a strawberry jam surprise inside! They are made with whole wheat flour and sour cream makes them extra moist.

Provided by Ashley Fehr

Categories Bread and Baked Goods Breakfast

Time 38m

Number Of Ingredients 14

Ingredients

1 cup light sour cream or 0% Greek yogurt
1/2 cup canola oil
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
1/2 cup granulated sugar (100 grams)
1/2 cup brown sugar (packed - 80 grams)
1 1/2 cups all purpose flour (187 grams)
1 cup whole wheat flour (135 grams)
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups mixed berries of choice (fresh or frozen*)
3/4 cup jam or jelly (nothing too runny!)

Steps:

Preheat oven to 350 degrees F and line 3 muffin pans with paper liners or use non-stick pans and grease lightly. You can also use silicone pans, though they will not brown as usual.
In a large bowl, combine sour cream, oil, applesauce, eggs and vanilla with a whisk. Stir in sugars until combined completely.
Add flours, baking powder, baking soda, and salt and stir just until combined. Fold in berries.
Spoon 1 tablespoon of batter into the bottom of each liner, spreading it cover the bottom completely. Top with 2 teaspoons of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam as best as you can.
Bake for 23-25 minutes (I bake mine exactly 25 minutes), until golden brown, toothpick comes out clean and batter around berries appears set. Cool to room temperature and serve.
May be stored at room temperature for 2-3 days or frozen for 3-4 months.

Nutrition Facts : Calories 197 kcal, Carbohydrate 29 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 22 mg, Sodium 102 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

TIM HORTON'S FRUIT EXPLODING MUFFIN RECIPE

Tim Horton's Fruit Exploding Muffin Recipe image

Provided by Autumn Morgan

Number Of Ingredients 14

Ingredients

1 cup light sour cream or Greek yogurt
1/2 cup canola oil
1/2 cup unsweetened applesauce
2 eggs (1 )
1 tsp vanilla
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 cups mixed berries of choice (fresh or frozen)
3/4 cup jam or jelly

Steps:

First, preheat the oven to 350 degrees F. While it heats, line 3 muffin pans with paper muffin liners or use non-stick pans and grease them lightly.
In a large bowl, combine sour cream, oil, applesauce, eggs, and vanilla with a whisk. Stir in both sugars until combined completely.
Next, add the flours, baking powder, baking soda, and salt, and stir until combined. Then fold in berries.
Spoon 1 tablespoon of batter into the muffin liners. Top with 2 teaspoons of jam and cover with more batter (about one heaping tablespoon per muffin cup. Cover the jam as best as you can.
Bake for 23-25 minutes, until they're golden brown and the batter around the berries appears baked. Cool to room temperature and serve.

Nutrition Facts : Calories 197 kcal, ServingSize 1 serving

FRUIT EXPLOSION MUFFINS (TIM HORTONS COPYCAT RECIPE) RECIPE - (4/5)

Fruit Explosion Muffins (Tim Hortons copycat recipe) Recipe - (4/5) image

Provided by á-25649

Number Of Ingredients 13

Ingredients

3 cups sifted cake flour (or all purpose)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter (or marg) softened
1 1/2 cups sugar or cane sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon clubhouse rum (grocery store)
1 1/4 cup milk
3/4 cup frozen blueberries (or fresh)
3/4 cup fresh or frozen cranberries - coat with 1/4 cup sugar
partial can of raspberry pie filling
apple slices - super thin (from 1 apple)

Steps:

Cream together in the mixer: butter and sugar... then add eggs, vanilla and rum In separate bowl mix together: Flour, baking powder and salt Add to creamed mixture above alternately with the milk - do not over mix gently stir in blueberries and cranberries Fill paper lined muffin muffin cups to the brim (grease the top of the muffin pan) put a dollop (a blop) of raspberry pie filling on the top of each one (the batter will bake over top of it put apple slice on top to hold it in place Bake at 375°F for 25min put a cookie sheet below in case any drips over so it won't hit the element

TIM HORTON'S COPYCAT FRUIT EXPLOSION MUFFINS RECIPE - (3.8/5)

Tim Horton's Copycat Fruit Explosion Muffins Recipe - (3.8/5) image

Provided by Nanadi-2

Number Of Ingredients 11

Ingredients

2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt
1 1/2 cups chopped berries (I used cut-up strawberries)
2 eggs
1 cup sour cream
1/2 cup oil
1/2 teaspoon vanilla
Optional: jam for filling (I used raspberry/pineapple)

Steps:

Preheat oven to 400°F Mix flour, sugar, baking powder, baking soda and salt. Add berries. In a separate bowl, mix eggs, sour cream, oil, vanilla, and optional jam or filling. Add to dry mixture and mix. Fill cups 1/2 full, drop in 1/2 tsp. jam, then more dough. Bake 15 to 20 minutes.

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